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This is your one-bowl, no-fuss muffin recipe perfect for busy mornings, snack time, or unexpected guests. You can make these in under 30 minutes with ingredients you probably already have at home.
⏱️ Prep & Bake Time
- Prep time: 10 minutes
- Bake time: 18–22 minutes
- Total time: ~30 minutes
🍽️ Equipment Needed
- Muffin tin (12-cup standard size)
- Paper liners or non-stick spray
- Mixing bowl
- Whisk or spoon
- Measuring cups and spoons
🧾 Ingredients (Makes 12 muffins)
- 2 cups (250 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup (180 ml) milk (any kind)
- 1/3 cup (80 ml) vegetable oil or melted butter
- 1 large egg
- 1 tsp vanilla extract
Optional Add-ins (choose one or mix & match):
- 1 cup blueberries (fresh or frozen)
- 3/4 cup chocolate chips
- 1/2 cup chopped nuts
- 1 tsp cinnamon + 1 diced apple
- Zest of 1 lemon + 1 cup raspberries
🧂 Ingredient Notes
- Use whole milk for richer muffins, but any milk works (including non-dairy).
- Avoid overmixing the batter — a few lumps are okay!
- Frozen fruit doesn’t need to be thawed — just toss in flour before adding.
👨🍳 Instructions
- Preheat oven to 375°F (190°C). Line or grease your muffin tin.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add wet ingredients: Pour in milk, oil (or butter), egg, and vanilla. Stir until just combined — don’t overmix.
- Fold in extras: Gently stir in your add-ins (berries, chocolate chips, etc.).
- Fill muffin cups: Divide batter evenly between the 12 muffin cups (about 3/4 full).
- Bake: Bake for 18–22 minutes, or until tops are golden and a toothpick comes out clean.
- Cool and enjoy: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
🧮 Basic Nutrition (per plain muffin)
| Nutrient | Approx. Amount |
|---|---|
| Calories | ~170 kcal |
| Carbs | ~24 g |
| Fat | ~6 g |
| Protein | ~3 g |
| Sugar | ~8 g |
(Add-ins will change the values.)
💡 Tips & Variations
- For extra-tall muffins: Start at 425°F (220°C) for 5 minutes, then reduce to 350°F (175°C) and bake another 13–15 minutes.
- Make it healthier: Use half whole wheat flour, swap sugar for honey or maple syrup, or use yogurt instead of oil.
- Mini muffins: Bake ~12–14 minutes in mini muffin tins.
- Streusel topping: Mix 2 tbsp butter, 2 tbsp flour, 2 tbsp sugar + a pinch of cinnamon and sprinkle on top before baking.
